Autorentext

Martin Crawford has worked in organic agriculture and horticulture for more than 25 years. His experiences span from working for the Yarner Trust in North Devon, teaching small-scale organic agriculture to restoring the walled gardens of a manor house to running an organic market garden and tree nursery in South Devon.

Martin is director of the Agroforestry Research Trust, a charity that researches temperate agroforestry and all aspects of plant cropping and uses, with a focus on tree, shrub and perennial crops. He runs a commercial tree nursery specialising in unusual trees and shrubs, and has an 8-acre trial site, researching fruit and nut trees.

Caroline Aitken originally studied art and design, specialising in glassmaking, and still works as an illustrator. She cooks and teaches for Patrick Whitefield's Permaculture Design courses, where she realised the need for practical guidance on how to integrate these new foods into familiar and appealing meals and collaborated with Martin Crawford on Food from Your Forest Garden.

Caroline travelled for three years in Europe and Morocco in a bus powered by vegetable oil, then settled on a smallholding in Devon where she grew vegetables and tended livestock while also studying horticulture with the RHS. She also hopes to create a community vegetable garden for the benefit of school groups, the disabled and people with Alzheimer's aiming to be as self-sufficient, low-impact and resilient as possible, while also reaching out to the local community.

Klappentext

How do you cook heartnuts, hawthorn fruits or hostas? What's the best way to preserve autumn olives or to dry chestnuts?

Forest gardening - a novel way of growing edible crops in different vertical layers - is attracting increasing interest, for gardens large or small. But when it comes to harvest time, how do you make the most of the produce?

From bamboo shoots and beech leaves to medlars and mashua, Food from your Forest Garden offers creative and imaginative ways to enjoy the crops from your forest garden. It provides cooking advice and recipe suggestions, with notes on every species in the bestselling Creating a Forest Garden by Martin Crawford. The book includes more than 100 recipes for over 50 different species, presented by season, plus raw food options. It also provides information on the plants' nutritional value, with advice on harvesting and processing, as well as detailed instructions on preserving methods, from traditional preserves such as jams to ferments and fruit leathers.

With beautiful colour photographs of plants and recipes, this book is an invaluable resource for making the most of your forest garden - and an inspiration for anyone thinking of growing and using forest garden crops.

Zusammenfassung
Inspiration for anyone thinking of growing and using forest garden crops.

Inhalt

Introduction

Part I: Harvesting and preserving

1. Harvesting
2. Traditional preserves
3. Drying fruit and nuts

4. Fermening

   Part 2: Recipes using fresh produce

5. Spring
6. Summer
7. Autumn

8. Winter

   Appendix 1: Forest garden food plants
   Appendix 2: Plants by month of use

   Resources

   Index of recipes
   Main index